Beef + Lamb Ambassador: Dean Thompson
Dean Thompson is the Head Chef at Schnappa Rock - Marina Road, Tutukaka, Northland.
Dean has been head chef at Schnappa Rock for six years. Aged twenty-seven and with ten years of culinary experience, he is deeply passionate about all aspects of hospitality, from food and ambiance to service. At Schnappa Rock, he has proudly created a menu that emphasises fresh, local and sustainable ingredients, with New Zealand beef and lamb playing a central role. Backed up by fresh produce grown in their own restaurant garden. Read more
1. Who taught you to cook, and what’s the first thing you learned to cook?
Many people have taught me to cook, from family to other chefs (too many to give credit). I studied at Waiariki Polytechnic and was first trained professionally by Peter Skelton – the first thing I remember him teaching me was fresh pasta which was pretty exciting. To this day, every time I smell fresh basil, it reminds me of the first-time tasting tortellini I had made myself.
I think the first thing I learnt to cook when I was really young was sausages over a camp fire on the beach while my dad and Uncle were surfcasting for kahawai at Marokopa.
2. Name one of your most treasured food memories.
When I was a kid, if my parents were away, I’d go to my Nan and Koro’s (grandfather’s) after school for dinner. My Koro was a really good cook and I was always excited for whatever we were having. One night it was fish head soup, which was actually yum but I was told I had to try everything – even the eyes and the brains. Which was a bit intimidating for a kid but I tried them anyway (didn’t like them, haha). I appreciate these memories because it reminds me that I was brought up to try everything and that’s a really good trait to have as a chef.
3. What are the ingredients or flavours you could not live without?
There are just too many to list but a few staples are salt, butter, beef, lamb, seafood, potatoes, cheese, chilli, fresh herbs, garlic, onions and wine.
4. What’s currently on your playlist when you’re hard at work in the kitchen?
At home, usually a bit of rock or heavy metal.
5. What are your fave beef and lamb dishes from around the world?
Italy: Beef lasagne and lamb ragu. England: beef wellington. Japan: beef tataki. South America: grilled beef or lamb with chimichurri.
“It’s important to me as a chef to use the best ingredients, supporting local producers and cooking as sustainably as I can. We have some amazing quality ingredients around us here in Northland and I love creating dishes using produce from our own kitchen garden.”
6. You’ve just grilled the perfect rib-eye ... over coals of course. Who would be your dream dinner guest/s (alive, or not) to share it with?
There are so many people I’d love to cook for/ have dinner with but above all, working nights as a chef has given me a really cool sense of gratitude for having dinner with my family. Seeing the excitement from my kids at having me home for dinner is priceless. Seeing their interest in and love for food is something I experienced as a kid too, so its cool to be on the parenting end of that.
7. Name a useful tip, trick or hack when cooking beef or lamb?
I think the most important thing when cooking anything is seasoning and tasting. However another really useful tip when cooking meat is resting it before serving.
8. You’ve got 30 minutes, what’s your go-to beef or lamb dish?
I’d probably go for something like a grilled lamb back strap with sautéed broccolini, fondant potatoes, chimichurri and dukkhah. Quick, simple and yum.
9. I’m cooking schnitzel tonight (it’s a fave). What should I serve with it?
When I think of schnitzel, I think home cooked comfort food so I’d go with some mac and cheese and a cos lettuce-based salad.
10. Name a lesser-known cut of beef you’d recommend, and a good way to prepare it?
Ox tongue.
I’ve used this many times and in different dishes. First, I boil it in a stock until it’s tender, then I cool it, peel it, coat it in a dry rub, then smoke it. It can be sliced thin and has many uses from here, used as a cold cut or seared, for example. I’ve used it on bruschetta, in toasties, and even once had an ox tongue eggs Benedict on the menu using the tongue instead of bacon. It goes really well with Old Yella habanero mustard and pickles too.
I wanted to use it in a way that gives people the chance to try it in a less intimidating way. They don’t have to commit to cooking a whole one at home; lots of people can be put off by the peeling part.
11. Please take the LSC Lamb Shoulder Challenge! You’ve got a nice grass-fed shoulder of NZ lamb, plus oil, salt and pepper. You’re allowed 5 other ingredients of your choosing. What are they and what would you make?
Slow roast lamb with crispy potatoes, broccolini and red wine jus:
I’d slow roast the lamb with salt, pepper, garlic and a little red wine at around 120˚C until tender. I’d steam the potatoes until tender, then break them up and finish them in the oven at a high heat with some butter and seasoning till they’re crispy. Meanwhile, I’d sauté the broccolini in some butter and garlic, then use some wine, butter and the juices in the tray from the lamb to make a pan sauce.
12. What are your top four, all-time fave mince-based dishes?
These are the ultimate comfort foods on a day off for me… Nachos, Spaghetti Bolognese, Lasagne, and Beef Burgers (I could definitely think of a lot more than 4!)
